CN100456962C - Food product comprising soy protein and statins - Google Patents

Food product comprising soy protein and statins Download PDF

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Publication number
CN100456962C
CN100456962C CNB028048083A CN02804808A CN100456962C CN 100456962 C CN100456962 C CN 100456962C CN B028048083 A CNB028048083 A CN B028048083A CN 02804808 A CN02804808 A CN 02804808A CN 100456962 C CN100456962 C CN 100456962C
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food article
food
inhibin
soybean
fermentation
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CN1491085A (en
Inventor
J·波多尔
G·J·范奥尔肖特
M·J·桑托斯达西尔瓦
E·特尔舒雷
E·特劳特魏恩
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Unilever NV
Conopco Inc
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Unilever NV
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
    • A23G9/38—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing peptides or proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C21/00—Whey; Whey preparations
    • A23C21/02—Whey; Whey preparations containing, or treated with, microorganisms or enzymes
    • A23C21/026—Whey; Whey preparations containing, or treated with, microorganisms or enzymes containing, or treated only with, lactic acid producing bacteria, bifidobacteria or propionic acid bacteria
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/1315—Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
    • A23D7/0056—Spread compositions
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/424—Addition of non-meat animal protein material, e.g. blood, egg, dairy products, fish; Proteins from microorganisms, yeasts or fungi
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/45—Addition of, or treatment with, microorganisms
    • A23L13/46—Addition of, or fermentation with fungi, e.g. yeasts; Enrichment with dried biomass other than starter cultures
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • A23L13/65—Sausages
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • A23L33/11—Plant sterols or derivatives thereof, e.g. phytosterols
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/185—Vegetable proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • A23L7/126—Snacks or the like obtained by binding, shaping or compacting together cereal grains or cereal pieces, e.g. cereal bars
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K31/00—Medicinal preparations containing organic active ingredients
    • A61K31/33—Heterocyclic compounds
    • A61K31/335—Heterocyclic compounds having oxygen as the only ring hetero atom, e.g. fungichromin
    • A61K31/35—Heterocyclic compounds having oxygen as the only ring hetero atom, e.g. fungichromin having six-membered rings with one oxygen as the only ring hetero atom
    • A61K31/352—Heterocyclic compounds having oxygen as the only ring hetero atom, e.g. fungichromin having six-membered rings with one oxygen as the only ring hetero atom condensed with carbocyclic rings, e.g. methantheline 
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/185—Magnoliopsida (dicotyledons)
    • A61K36/48—Fabaceae or Leguminosae (Pea or Legume family); Caesalpiniaceae; Mimosaceae; Papilionaceae
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P17/00—Preparation of heterocyclic carbon compounds with only O, N, S, Se or Te as ring hetero atoms
    • C12P17/02—Oxygen as only ring hetero atoms
    • C12P17/06—Oxygen as only ring hetero atoms containing a six-membered hetero ring, e.g. fluorescein
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

A food product suitable for reducing low density lipoprotein cholesterol levels comprising an amount of soy protein of at least 5 grams per average serving and at least 5 mg/kg statins is described. Preferably the food product comprises a fermented soy ingredient.

Description

The food article of soybean protein-containing and inhibin
Technical field
The present invention relates to be applicable to the food article that reduces LDL-C content in the human blood.
Background of invention
Angiocardiopathy is to cause falling ill and a dead reason, appears particularly in the U.S. and the Western European countries, and in developing country.According to mentioning, grow relevant Several Factors with angiocardiopathy and comprise that inherent cause, sex, life style such as smoking and diet, age, hypertension and the hyperlipemia of disease comprise cholesterinemia.In these factors some, particularly hyperlipemia and cholesterinemia help atherosclerotic growth, are the first causes of blood vessel and heart disease.
LDL-C (to call " LDL-cholesterol " in the following text) raises and the danger that increases trouble coronary heart disease has direct relation.
The soybean protein that exists in the food that the people ate can reduce the content of LDL-C (LDL-cholesterol) and the danger of reduction coronary heart disease.
The food article that contains soybean protein is known.The example that may contain the food article of soybean protein is meat products, baked goods, food analogies and dairy products.Waggle, D.H. and Kolar, C.W., " soybean protein and people's nutrition (Soy protein and humannutrition) ", proceedings of a symposium held May 222-25,1978, Keystone Colourado has described the type of soybean protein and the food applications of soybean protein in the 19-51 page or leaf.
The soybean protein material is known can to reduce T-CHOL and LDL-cholesterol level in the animal blood.The soybean protein intake shows the effect analysis of human serum lipid, soybean protein in the diet has significant relation (Anderson with the T-CHOL and the LDL-cholesterol serum concentration that reduce the people, Johnstone and Cook-Newell, N.Engl.J.Med., Vol.333, No.5, pp.276-82 (1995)).
Inhibin is the known compound that reduces effect that LDL-cholesterol level in the human blood is had.Inhibin can suppress meglutol list acyl coenzyme A (HMG-CoA) reductase, the speed control step in the cholesterol biosynthesis.
Scientist studies confirm that inhibin reduces the health characteristic of active aspect at LDL blood cholesterol levels and triglyceride content especially, and this specific character (Li etc., Nutrition Research 18,71-81 (1998) are all arranged in the animal and human; Heber etc., Am.J.Clin.Nutr.69,231-236 (1999)).
Early stage report about the inhibin effect was made in 1979.Japan scientist Endo isolates the metabolin (Endo, J.Antibiotics 32,852-854, (1979)) that can manually reduce induction type teinemia in the rat from monascus.These metabolins are known to be monascin.Monascin is equal to cholesterol and reduces the medicine Lovastatin.Lovastatin is sold with trade name Mevacor by Merck company.The derivative of Lovastatin, simvastatin reduces medicine as cholesterol and sells with title Zocor.Other derivative of Lovastatin, for example general Liprevil and U.S. Liprevil also reduce medicine as hypercholesteremic liquid and sell.In Japan, monascus-extract is sold as the diet product monascin with the form of capsule.The common dosage of above-mentioned inhibin is 20mg/ days, has the effect that at least 20% blood LDL-cholesterol reduces.
According to reports, except that above-mentioned monascus specie, use in the fermentation of other fungi and also can produce inhibin.According to the show, inhibin can be produced by various filamentous fungis, comprises monascus, aspergillus, Penicillium, ash pick up the ears Pseudomonas, pythium, the latent mould genus of shell, paecilomyces, Eupenicillium and the mould genus of bundle spore.
The preparation of used inhibin and purifying comprise a lot of steps in the pharmaceutical preparation, and wherein used composition all is to be of little use in the food industry.Compare the technology with less procedure of processing, a lot of procedure of processings have increased cost.For those reasons, can't in food industry, be used for the medicinal inhibin for preparing.
As food article, the rice (red rice) that belongs to fungi fermentation with red monascus is known, and in China existing century-old history.Red rice obtains using and still in the middle use that brews alcoholic beverages, as food color with as the medicine in traditional Chinese Medicine.We find, do not contain inhibin on the market in obtainable most of red rice or contain very small amount of inhibin.The conclusion of Food and Drug Administration (The Food and Drug Administration) is thought, does not contain the Lovastatin (FDA, Docket No.97-0441, Final Decision) of significant quantity in the red yeast rice that can obtain from the market.
WO 99/23996 has described a kind of composition that contains the red rice goods that is used for the treatment of high anteserum cholesterol and/or triglyceride, contains 0.05wt% Lovastatin at least in the wherein said red rice goods.
The red rice Sprinkle Caps is sold with title Cholestin as the form of dietary supplement by Pharmanex company.Pharmanex also sells the Cholestin strip food that contains red yeast rice (Monascus purperuswent).
Red rice has strong redness.The peony of red rice is favourable when as colouring agent, and is disadvantageous when using in most of food articles.Because the red rice goods have intense red,,, and dyed yellow, orange or red according to the amount of the red rice goods that in food article, add by the food of red rice preparation.The amount of the red rice that adds in the food is high more, and the redness of food article is just dark more.In known food article, just have to add a large amount of relatively red rice for adding enough inhibin.So just cause goods to have red color inevitably.
In some food articles, red rice dyeing is not expected.Particularly in the Western countries, the product that the consumer is unwilling to use color that they are accustomed to those to be changed.For example coating comprises margarine, cream, low fat coating and cooking oil or salad oil, and when the color of these products was buff or orange or red, the consumer thought unacceptable.Yet the applicant finds simultaneously, and the product of these types but is to absorb the q.s inhibin every day to obtain the outstanding carrier that blood LDL-cholesterol reduces effect.
Elkin, R.G and Rogler, J.C., J.Agric.Food Chem.1990,98, described among the 1635-1641 by reduce the cholesterol level in the egg to the Orally administered Lovastatin of hen laying eggs.Wherein, a kind of composition that contains soybean protein and Lovastatin has been described in table 2.Composition in the document is as feed.There is not any reference about food compositions.WO 00/30665 has described a kind of composition that contains soybean protein, dietary fiber and phytoestrogen compound.Walk to the 41st page of the 7th row according to claim 31 and the 40th page the 33rd, said composition can also be added and be contained inhibin, and composition has the effect of enhancing thus.Not about the description of the amount of inhibin and not about there being the description of fermentation soybean material.EP-A-556699 and GB-A-2046737 have described the preparation of medicinal inhibin.The processing aid that is of little use in the use food industry separates inhibin and said separation comprises a lot of procedure of processings.
Summary of the invention
An object of the present invention is to provide a kind of food article, this food article is not because of adding the not desired color that inhibin produces.Another object of the present invention is the health-care effect that increases the known food goods that contain inhibin.A further object of the present invention provides a kind of preparation method who contains the food article of inhibin, the step the when procedure of processing that comprises in this method is less than the inhibin for preparing medicament forms.Another kind of purpose provides a kind of method, and this method can avoid using batching or the processing aid that is of little use in the food industry.The one or more of these purposes are realized by the present invention.
We have found to contain in a kind of every average part the food article of at least 5 gram soybean proteins at present, it is characterized in that containing in this food article the inhibin of 5mg/kg at least.
Advantageously, contain the fermented soybean composition in the food article.
Unexpectedly, we find when the substrate that is used for the monascus fermentation is soybean and/or soybean component, can avoid the tunning in the red rice fermentation to become redness, can obtain the nondiscolouring or the tunning of slight variable color only.In addition, we find that the compound with effect good for health that is present in the soybean also is present in this tunning.These compounds include, but is not limited to polyunsaturated fatty acid, phytosterol, dietary fiber and comprise Soluble Fiber, polyphenol and saponin(e.The result who contains these compounds in the tunning makes food article of the present invention, compares the known food goods that contain inhibin, and its health-care effect obtains increasing.
Detailed Description Of The Invention
To use herein as giving a definition.
Inhibin is defined as the material of the structural formula shown in (I) that has following formula.
Figure C0280480800071
In this structural formula, R1 and R2 can be any groups.Preferred inhibin is the compound that provides in the following table 1.
Table 1: according to the preferred inhibin of formula (1)
Figure C0280480800072
Polyphenol herein is meant the polyphenol of plant origin.Comprise flavone compound, comprising isoflavones.Polyphenol comprises isoflavones, 1,2-talan, lignan, coumestrol and resorcyclicacid lactone.The example of isoflavones is genistein, daizeol, equol, Daidezin, biochanin A A, coumestrol, maitaresinol, formononetin, O-demethyl engolesin, enterolactone and enterodiol.Preferred isoflavones is genistein and daizeol and Daidezin among the present invention, and they are present in the soybean.
Herein, saponin(e is the form acquisition with β-D-glucopyranoside aldehydic acid derivative.The example of saponin(e is soybean triterpene aglycon (soya sapogenol) A, B, C, D and E, soybean soapstock aglycon I, II and III, and as Lebensmittel Lexikon, B.Behr ' s Verlag GmbH; Co.Hamburg, Bd.2, L-Z-3 is described in 1993, the 550-552 pages or leaves.
Esters of polyunsaturated fatty acids is defined as the fatty acid ester that has an above unsaturated group in fatty acid chain.The example of esters of polyunsaturated fatty acids is linoleate, linolenate, arachidonate.
Herein, dietary fiber is meant the collectivity term that people's stomach and intestine enzymic digestion is had the various plant materials of tolerance.(remaining hemicellulose, natural gum, the viscose glue) of the dissolubility that depends on them, dietary fiber can be divided into insoluble (cellulose, some hemicelluloses, lignin) and solubility.Contain solubility and insoluble dietary fiber in the soybean colyledon fiber simultaneously.
Herein, phytosterol is defined as the sterol compound that is produced by plant, is very similar to cholesterol on its structure, and difference is that some substituting groups are contained in their C24 positions on the sterol side chain.Phytosterol comprise 4-demethyl sterol, 4-monomethyl sterol, 4,4 '-dimethyl sterol and composition thereof.The example of this plant sterols is cupreol, campesterol, stigmasterol.Herein, term " phytosterol " also comprises saturated phytosterol (phytostanols), the saturated equivalent of phytosterol.
Polyphenol, polyunsaturated fatty acid, phytosterol, protein, peptide, dietary fiber and saponin(e will be referred to as the soybean active thing below.
Except as otherwise noted, given amount is pressed wt% or per 1,000,000/weight portion (ppm), and mg/kg or g/kg meter are with respect to the gross weight (except as otherwise noted) of food article.
Except as otherwise noted, the amount of the inhibin that provides herein is the summation of the amount of every kind of inhibin, for example by chromatography determination.
Herein, substrate is defined as: when using water base fermentation medium, and the total compound in the fermentation medium except the solvent, except for example water.When not containing solvent, substrate equals fermentation medium.
The albumen quality that provides herein is the summation of the amount of every kind of protein, unless other explanation is arranged.
The amount of soybean active thing is by the summation (wt% or ppm) of polyunsaturated fatty acid, phytosterol, protein, peptide, dietary fiber (comprising Soluble Fiber), polyphenol and saponin(e.
Food article of the present invention is preferably wherein with the food of soybean protein material as functional components.Include, but is not limited to: meat, such as meat stuffing, emulsified meat, fermented meat and cured meat; The beverage class is such as nutritious drink, sports drink, protein fortified beverage, fruit juice, breast, newborn substitute and loss of weight beverage; The cheeselike product of cheese and class is such as bean curd; Frozen confectionery freezes sweet food, sour milk such as ice cream, ice breast, low fat frozen sweet food and non-dairy product refrigeration; Soup stock; Baste is such as soy sauce; Pudding; Breakfast cereals system food; Wheaten food; Baked goods is such as bread and cake; Salad decorations material and immersion material and coating are such as mayonnaise, the immersion material that adds chip, low fat coating, sandwich spread; Curative effect goods, for example weight reduction product or generation meal product or the like.
Preferably, food article of the present invention does not comprise the goods (feed) that particularly are suitable for letting animals feed.
If during according to consumer's common need to use, the inhibin that exists in the food article and the amount of soybean protein should be enough to obtain blood LDL-cholesterol and reduce effect with this food article.
Those skilled in the art can regulate inhibin and the percentage of soybean protein in food article recently reaches above-mentioned effect.This percentage depends on the type of food article, is different because use the value of serving goods.In addition, the consumption mode of food article (every day portion and distribution in several days) depends on food article.The title of (FDA) publishing about the visible U.S. food of the magnitude data of serving and drug administration (the United States Food and Drug Administration) is the catalogue listing of " reference quantity (Reference Amountscustomarily consumed per eating occasion) of every part of conventional consumption of food ".
As example, goods and typical a amount that some the present invention can prepare have been shown in the following table 2.
Table 2
The average magnitude of goods portion (g)
Margarine 15
Meat products 50
Strip food 60
For food and drink material 330
Sour-milk type beverage 200
Ice cream 75
Cereal system food 50
Beverage 200
Preferably, contain nonglycosylated isoflavones in the food article of the present invention.Soybean and from the soybean materials that soybean obtains, isoflavones is to exist with glycosylated form basically.In general, the isoflavones of about 5wt% exists with nonglycosylated form.Most important glycosylation isoflavones is a genistin, daidzin and glycetin.Nonglycosylated form is respectively genistein, daizeol and glycerine flavones (glycetein).Genistein, daizeol and glycerine flavones (glycetein) it is reported to have and help healthy effect, comprise estrogen and antioxidant properties.
We find, because fermentation of the present invention makes glycosylated isoflavones be transformed into corresponding nonglycosylated isoflavones, thereby reach more useful.For example, compare unfermentable soybean, the genistein in fermentation soybean and the amount of daizeol increase to some extent.Beyond thoughtly be also to produce inhibin in the time of along with this favourable conversion.
Therefore, the invention still further relates to a kind of food article that contains inhibin, soybean protein, genistein and genistin, wherein the amount of inhibin is 5-500mg/kg, and the amount of soybean protein is that the amount of 10-500g/kg and genistein is the 10-99wt% of genistein and genistin total amount, preferred 15-99wt%, more preferably 20-95wt%, further preferred 20-90wt%, 20-80wt% most preferably.
The invention still further relates to a kind of food article that contains inhibin, soybean protein, daizeol and daidzin, wherein the amount of inhibin is 5-500mg/kg, and the amount of soybean protein is that the amount of 10-500g/kg and daizeol is the 10-99wt% of daizeol and daidzin total amount, preferred 15-99wt%, more preferably 20-95wt%, further preferred 20-90wt%, 20-80wt% most preferably.
For every kind of food article, the absolute magnitude of genistein and daizeol can be adjusted to the level that needs by those skilled in the art.This can be for example by selecting the soybean materials of fermentation usefulness from the material with different isoflavone contents; By regulating fermentation condition, realize such as fermentation time and the amount by the fermentation soybean selecting in food article, to add.In this way, said amount can be adjusted to and cause the isoflavones that every day, picked-up needed, can be picked-up 50-80mg/ days for genistein for example.The preferred absolute content of genistein in the food article of the present invention depends on the type of food, and can be 50mg/kg or more, more preferably 100mg/kg or more, 200mg/kg or more, 500mg/kg or more, most preferably 200-5000mg/kg.Equally, the absolute content of daizeol depends on the type of food, can be 50mg/kg or more, more preferably 100mg/kg or more, 200mg/kg or more, 500mg/kg or more, most preferably 200-5000mg/kg.
Preferably, food article of the present invention is coating, meat products, baked goods, breakfast cereals goods, beverage or strip food.These goods are preferred, because theirs is edible, compare other food article, can reach more controllably and absorb more consistently the mode of inhibin and soybean protein.The preferred food article of the present invention is coating, strip food or beverage.
To come the present invention is further illustrated by describing the more preferably suitable embodiment of food article below.It is that those skilled in the art are in power that the use instruction that this paper provided prepares other products of the present invention.
Meat products
Meat products of the present invention has the composition of known meat products usually, yet a part of protein in the meat products is the soybean protein that contains inhibin.The example of meat products type is a hamburger; Sausage is as ferment sausage; Cooked sausage is as Frankfort formula sausage; Pie (pate) etc.
The composition of an example of ferment sausage is: minced meat 40-70wt%, mycoprotein 0-25wt%, 5-30wt% contains the fermentation soybean albumen of inhibin, the 0.1-1wt% casein sodium, the 0.1-1wt% TGase, nitrite 0.5-5wt%, glucose 0.1-1wt%, Mycosphaerella culture mix 0.001-0.010wt% and 0-1wt% fumet, salt or the like.
The composition of an example of Frankfort formula sausage is: 10-40wt% rubs pork, and 5-20wt% rubs beef, and 5-25wt% contains the fermentation soybean albumen of inhibin, 0-3wt% salt, 0-2wt% nitrite, 0-3wt% phosphate, 20-50wt% water.
The typical value of meat products can be 20-200g, normally 40-100g.The preferred content of inhibin and protein is in this product: 15-350mg/kg inhibin and 30-300g/kg soybean protein.Concerning these content, preferred scope is respectively 50-200mg/kg inhibin and 50-400g/kg soybean protein.
Food article is the meat products with following composition: minced meat 60-80wt%, mycoprotein 15-25wt%, 2-10wt% contains the soybean protein of inhibin, the 0.1-1wt% casein sodium, the 0.1-1wt% TGase, nitrite 0.5-5wt%, glucose 0.1-1wt%, Mycosphaerella culture mix 0.001-0.010wt%0-1wt%.
Food article is that the meat products with following composition: 10-40wt% rubs pork, and 5-20wt% rubs beef, and 2-10wt% contains the soybean protein of inhibin, 0-5wt% salt, 0-5wt% nitrite, 0-5wt% phosphate, 20-50% water.
Beverage
Preferred food article of the present invention is a beverage, for example tea, fruit juice, soft drink, for food and drink product etc.
Beverage can be i.e. drink, or need add the powder beverage that entry just can be prepared into instant beverage.
To make more detailed description below for the food and drink product, and obviously, contain for other and can use similar content and composition beverage of inhibin and soybean protein.The typical value of a serving is to get 200ml.
In general for the food and drink product is based on liquid base material, can be for example by means of natural gum or fiber with its thickening and can be to the mixture that wherein adds minerals and vitamins.Can be with this drink seasoning to desirable taste, as fruity or chocolate flavoured.The typical value of its portion can be 330ml or 330 grams.
Composition for an example of food and drink material is: about 70-85wt% water, and 2-10wt% contains the soybean protein of inhibin, 5-15wt% sugar (for example sucrose), 0-4wt% fat, 0.1-1wt% vitamin and mineral matter, 0.01-2wt% flavouring agent, 0.1-0.5wt% thickener.
The preferred content of inhibin and protein is in the beverage: 20-100mg/kg inhibin and 20-80g/kg soybean protein.Concerning these content, preferred scope is respectively 30-70mg/kg inhibin and 30-50g/kg soybean protein.
Strip food comprises cereal system strip food
The matrix that often contains edible material in this product wherein can admixture inhibin and soybean protein.For example matrix can be fatty base-material (for example sugared skin or chocolate) or can be base-material (bread, dough, cookies etc.) with the baked goods.Preferably, food article is a cereal system strip food, and its mesostroma is that the cereal-granules with agglomeration is base-material (rice, grain, kernel, raisins, a fruit particle).
The amount of the stroma ground substance of strip food can account for the 60-95wt% of strip food weight, preferred 70-90wt%, most preferably 75-85wt%.In the gross weight of strip food, can contain the soybean component that contains inhibin of 5-30wt% in the matrix material, preferred 10-25wt%, more preferably 15-25wt%.
Other composition in the cereal system strip food can be starch, sugar (for example 0-10wt%), syrup, honey, water, milk solids (0-10wt%), salt (for example 0-5wt%), calcium carbonate (for example 0-5wt%), vitamin, fumet and colouring agent.
Usually, composition is mixed and slaking (for example, extruding by slaking), form the shape and size that need, produce (cereal system) strip food.
The typical value of strip food can be 20-100g, normally 40-60g.The preferred content of inhibin and protein is in the strip food: 50-500mg/kg inhibin and 50-300g/kg soybean protein.Concerning these content, preferred scope is respectively 100-350mg/kg inhibin and 80-250g/kg soybean protein.
Dairy products type goods
The example of dairy products of the present invention is breast system coating, junket, newborn type drink and sour milk, and wherein milk solids is partly or entirely replaced by the soy protein isolate of fermented soybean composition, preferred fermentation.
The composition of an example of sour-milk type goods is: about 50-80wt% water, 3-12wt% contains the soybean protein of inhibin, the 0-15wt% whey powder, 0-15wt% sugar (for example, sucrose), the 0.01-1wt% sour milk cultures, 0-15wt% fruit, 0.05-0.5wt% vitamin and mineral matter, 0-2wt% flavouring agent, 0-5wt% stabilizing agent (thickener or gelling agent).
The typical value of a sour-milk type goods can be 125-250g, normally 150-225g.The preferred content of inhibin and soybean protein is in the sour-milk type goods: 40-200mg/kg inhibin and 20-100g/kg soybean protein.Concerning these content, preferred scope is respectively 40-80mg/kg inhibin and 30-60g/kg soybean protein.
Frozen confectionery products
Among the present invention, term " frozen confectionery products " comprises the frozen confection that contains breast, as ice cream, frozen yogurt, ice cream, the iceberg (sorbet) that is added with fruit wine, ice breast and egg milk freeze, water ice, granitas and freeze puree.
The content of the solid in the frozen confection (for example sugar, fat, fumet or the like) is preferably greater than 3wt%, more preferably from 10 to 70wt%, and 40-70wt% for example.
Generally contain newborn component of the non-fat of soybean component, sweetener, 0-10wt% and nonessential component that 2-20wt% fat, 2-20wt% contain inhibin in the ice cream, such as emulsifying agent, stabilizing agent, anticorrisive agent, flavouring composition, vitamin, mineral matter etc., all the other are water.In general, ice cream is through gas overcharging, for example to dilation be 20-400%, 40-200% more especially, and be refrigerated to-2 to-200 ℃ is more especially-10 to-30 ℃.The calcium that contains the 0.1wt% that has an appointment in the ice cream under the normal condition.
Those skilled in the art are based on general knowledge, and the soybean protein that contains inhibin that uses Sq can prepare other food article of the present invention as composition.The example of these food articles is the product of baking, dairy products type food, snack (for example, roasting kernel) or the like.
The preparation of food article
According to the present invention, will as the substrate of preparation in defatted soybean, soybean protein concentrate or separator, the matter structure soybean protein etc.,, and use this tunning to prepare food article from soybean and/or its composition with the filamentous fungi fermentation.To illustrate these steps below.In this illustrated for example, filamentous fungi was the monascus fungi.
Fermentation is undertaken by known way.Fermentation is carried out at least one round (fermentation tank), wherein has the culture medium that contains soybean and/or its composition in round.Make fermentation begin to carry out (inoculation) by the suspension (inoculum) that adds the monascus fungal spore, wherein said suspension is to make by monascus fungus is fermented in separating (separate) culture medium.Fermentation can be carried out or carry out with the continous way process by batch (-type).
Fermentation may further comprise the steps, and is undertaken by the order of being given:
A) preparation inoculum culture medium of using and the culture medium of demanding urgently in fermentation tank, using
B) with culture medium, fermentation tank and auxiliary equipment sterilization
C) produce inoculum
D) in fermentation tank, in the culture medium that contains soybean and/or its composition, add inoculum
E) ferment
F) from fermentation tank, take out tunning.
This tunning is used to prepare food article of the present invention.
Not necessarily, before tunning is used to prepare food article, can carry out following additional processing step:
G) tunning is sterilized
H) with tunning (or tunning) drying through sterilizing
I) carry out a step or a multistep separating step more, for example extraction is so that separate inhibin and soybean active thing in the monascus living beings from tunning.
Used culture medium can be solid or liquid in the fermentation tank.Advantageously, culture medium is a solid, and first-selected culture medium is basically by forming (it is soaked in water till water content reaches 20-35wt% water) through broken whole soybean.When culture medium is liquid, normally there be the main composition composition of water as culture medium.
The preferred culture medium that uses whole soybean as fermentation usefulness.It is 42wt% protein, 20wt% oil, 35wt% total carbohydrates, 5wt% ash content and 5.5wt% crude fibre (Kawamura, S., Tech.Bull.Faculty Agric., Kagawa Univ., 18,117 (1967)) that the typical case of whole soybean forms.
Can in the culture medium that fermentation tank is used, use part or the one-tenth of soybean to assign to replace whole soybean, for example use soybean protein (phytoprotein that comprises the matter structureization), big soya-bean milk, soybean flakes etc.It should be noted that to contain in the culture medium carbon source that is beneficial to the monascus conk and the compound of nitrogenous source can be provided.
Used monascus fungi can be any monascus fungi that can produce inhibin among the present invention.Preferred fungi is selected from red monascus.That first-selected is red monascus F125M1-4.
Bacterial strain F125 and F125M1-4 are deposited in the Centraal Bureau voorSchimmelculturen (CBS), and preserving number is CBS 109070 (preservation on November 14 in 2000) and CBS 109269 (calendar year 2001 preservation on January 23).
These preservations be budapest treaty regulation down, according to the international recognition of microbial preservation, be used for proprietary program and the detailed rules and regulations purpose is made (budapest treaty).
It is to put into practice permission of the present invention under the prerequisite of the right that the authorities that run counter to any government are authorized according to its Patent Law that the utilization of preserved material can not be interpreted as.
Generally, before fermentation, to sterilize, for example by heat treatment, as pasteurization to culture medium.
Culture medium in the fermentation tank can contain other and have the material that helps ferment, for example sugar, amino acid and vitamin.
Fermentation can be undertaken by the mode that those skilled in the art determine according to fermentation technique normal conventional knowledge.An embodiment preferred is described below to be illustrated as an example.
Fermentation temperature is important.Temperature preferably in 10-37 ℃ scope, more preferably 20-30 ℃.We find, under 37 ℃ and higher temperature, the generation of inhibin reduces.
Preferably, during the fermentation, to culture medium inflation, for example by stirring, shake etc.Inflation can be by allowing the blows air over fermentation medium implement.Preferably when adopting solid state fermentation, that air is completely or partially saturated with steam.Can avoid the drying of fermentation medium like this.
Inhibin depends on the time of fermentation to the relative amount of soybean active thing.Therefore fermentation time is decided according to the aequum of inhibin in the tunning.Preferred fermentation time is 1-60 days, more preferably 1-50 days, and further preferred 15-40 days, most preferably 20-30 days.
Before in adding food article to, can carry out the processing of separating step, so that separate inhibin and soybean active thing in the monascus living beings from tunning to tunning.
This separation can be carried out with known separation techniques, for example filtration or centrifugal.
Tunning can also be extracted, and extract is used to prepare food article.
Can extract tunning.Perhaps, can before extraction, the monascus living beings be separated from tunning, for example by filtering.Can extract separately this monascus living beings, and the extract of gained also can be used to prepare food article.
The extract former state can be directly used in the preparation food article.Preferably, can from extract, remove extractant, for example extractant be evaporated.Perhaps, tunning can be diluted, for example by adding soybean component.
Advantageously, can use vegetable oil as extractant.When using vegetable oil,, during the extractive fermentation product, it is found that inhibin can effectively be extracted and can obtain to contain the oil phase of all inhibin basically as soybean oil.The extract of gained, promptly vegetable oil is fit to directly as food composition very much.
Best is that during the fermentation, with extractant, for example vegetable oil adds in the fermentation medium.We find that in the presence of extractant, in the sweat there being considerablely the generation of inhibin increases.By adding vegetable oil during the fermentation, compare the fermentation that does not add extractant, can make at least 10 times of the amount increases of the inhibin that is produced, more preferably at least 40 times.Preferred extractant should not disturb fermentation, and particularly it should not be poisonous for filamentous fungi.
In the process of preparation food article of the present invention, this tunning (comprising extract etc.) directly can be added in the food article composition.Yet, can require with tunning pasteurize, drying etc. so that with its preservation or improvement, be further used for preparing food article afterwards.It can be added in other composition of food item compositions, perhaps it can be added in a part of composition, add other composition then.If have more than one phase in the food article, then tunning may reside in these phases one or more mutually in.Preferably, send out product pure to be present in the oil phase basically, if this oil phase exists.
Soybean protein content in the food article of the present invention can be according to Agater etc., J.Sci.Food Agric. (1986), and 37 (3), the method for describing among the 317-31 is measured.
The present invention will further illustrate in following embodiment.
Embodiment
Embodiment 1
A. prepare monascus strain F125M1-4
Red monascus strain F125 was cultivated 4 days down in 30 ℃ in Fructus Hordei Germinatus juice fluid nutrient medium.From then in the culture, (wherein said filter is placed on (4% glucose, 0.3%KH on the YE flat board for Amersham, inoculum use UK) as being used for the Hybond-N filter to get 1ml 2PO 4, 1.0% yeast extract (Difco), 1.5% agar).Through 3 days after the heat insulating culture under 30 ℃, by contain the physiological saline washing nozzle of 0.1% Tween 80 with 10ml, gather in the crops spore.Spore is filtered 4 times by the Mira filter cloth, obtain not contain the spore suspension of mycelia.Use this suspension to be used for subsequently mutagenesis.
Spore is diluted to 10 8The concentration of individual spore/ml places 100 joules/m then cruelly 2Under the UV light of intensity.The spore of this mutagenic treatment is placed on the potato dextrose agar (Oxoid), and 3 weeks of heat insulating culture.Select a colony more shallow in the gained colony, and be defined as monascus strain F125M1-4 at this than other colony color.
This bacterial strain F125M1-4 is deposited in the CentraalBureau voor Schimmelculturen (CBS) and preserving number is CBS 109070 on November 14th, 2000.
B. prepare the monascus spore
By (oxoid) gathering in the crops the monascus ruber filament the slant medium from PDA (potato dextrose agar), prepare monascus f125M1-4 spore, promptly with 5ml physiological saline washing slant medium and with mycelium in 150ml Fructus Hordei Germinatus juice (oxoid) in 30 ℃ of following heat insulating culture 4 days.Filter results by the Mira filter cloth and obtain spore.
C. fermentation
C.1. prepare inoculum
Containing the shaking in the bottle of matter structure phytoprotein (TVP), inoculation is suspended in and contains the 0.1wt% Tween 80 (polyoxyethylene sorbitan fatty acid ester derives from ICI SpecialtyChemicals TM) thread spore in the normal saline solution.This is shaken a bottle heat insulating culture, allow fungus growth.Obtain the monascus spore suspension thus, be adjusted to 1 * 10 by dilution 6The concentration of individual spore/ml.
C.2. prepare fermentation medium
1kg TVP is immersed in the running water (50 ℃) 30 minutes.After the immersion, with the cold running water rinsing of TVP fine grained chippings.Subsequently, 50g immersion TVP (35wt% dry) is in batches sent in the 300ml conical flask.
C.3. fermentation
Give each shaking flask inoculation kind 1ml preparation the monascus spore suspension and 30 ℃ of following heat insulating culture 30 days.From shake bottle, take a sample weekly, monitor the generation of inhibin.
After the fermentation, left about 600g matter structure soybean protein (water content 28%).With this fermented soybean composition 85 ℃ of following pasteurizations 30 minutes, cooling and store and be used to prepare food article.
D. the inhibin analysis of tunning
With the tunning sample in 50ml pipe (Falcon), the mixture by adding 6ml acetonitrile, water and phosphoric acid (1: 1: 0.05, v/v/v) extract.With mixture and Ultraturrax blend 1 minute.Then, mixture is at room temperature gone up heat insulating culture more than 24 hours in rollerbank.Afterwards that sample is centrifugal and use supernatant to be used for HPLC and analyze.According to Morovjan etc., the method described in J.chromatogr.A 763 (1997) 165-172 uses HPLC to analyze sample separation on the Shimadzu instrument.This system is made up of Shimadzu SCL-10A system controller, CTO-10AS post baking oven, LC-10AT vp pumping system, RID10A RI-detector, SPD-M1OA PDAD and SIL-10AD automatic sampler.For the chromatographic determination inhibin, use Waters NovaPak C18 (150 * 3.9mm I.D., 4 μ m) post, 25 ℃ of operations down.Eluent is that (50: 50, v/v) solution, flow velocity were 1.5ml/min to acetonitrile-0.1% phosphoric acid.Wash-out carried out 15 minutes.Use PDAD to detect from 190nm to the highest 800nm.Measure the summation of the area at all peaks that belong to inhibin in the spectrum.(Mevinolin Sigma) relatively, calculates inhibin content (by the analyzed product of mg/kg) with standard sample.
The analysis result cellulose content that is inhibited is 1200mg/kg.
F. prepare ferment sausage
Preparation has the ferment sausage of following composition:
Table 4: the composition of ferment sausage
Composition Wt% sample a Wt% sample b
The TVP of monascus fermentation 10 20
Quorn (meat analogue product of mycoprotein base-material, Marlow foods Limited makes) 25 15
Salted rubbing pork 35.6 35.6
Salted butcher's meat 25 25
Caseinic acid Na 0.4 0.4
The trans glutaminase active thing 0.4 0.4
Nitrite 1.96 1.96
Sodium ascorbate 0.06 0.06
Glucose 0.4 0.4
The Mycosphaerella leavening, Quest Int. produces 0.016 0.016
Water 0.024 0.024
Amount to 100 100
The preparation of ferment sausage is by all the components is mixed.The mixture can of gained is stored 24 hours down at 2 ℃ to casing and with sausage.
Then, under 28 ℃, carry out about 24 hours of the fermentation of sausage, till pH is 5.2.The sausage of gained is following dry 4 days at 20 ℃.The pH of sausage be 4.7 and dry matter content be 72wt%.
By the said method analysis, contain in this ferment sausage be respectively 65g/kg (sample a), the soybean protein of 135g/kg (sample b) and be respectively 110mg/kg (sample a), the inhibin of 245mg/kg (sample b).
Embodiment 2
Carry out steps A, B and D according to embodiment 1.
C. fermentation
C.1. prepare inoculum
Containing decortication the shaking in the bottle of soybean, inoculation is suspended in and contains the 0.1wt% Tween 80 (polyoxyethylene sorbitan fatty acid ester derives from ICI Specialty Chemicals TM) thread spore in the normal saline solution.This is shaken a bottle heat insulating culture, allow fungus growth.Obtain the monascus spore suspension thus, be adjusted to 1 * 10 by dilution 6The concentration of individual spore/ml.
C.2. prepare fermentation medium
With peel soybeans soaking in running water (50 ℃) 30 minutes of 1kg, and used air subsequently dry 2 hours.Subsequently, 50g drying decortication soybean is in batches sent in the 300ml conical flask.
C.3. fermentation
Give the monascus spore suspension of each shaking flask inoculation kind 1ml preparation and 30 ℃ of following heat insulating culture 30 days.From shake bottle, take a sample weekly, monitor the generation of inhibin.
After the fermentation, left about 600g soybean.According to the analysis of step D, inhibin content is the 2800mg/kg product.
E. the isoflavones analysis of tunning
According to Franke A.A., wait (1998): the HPLC of isoflavonoid and other phenols reagent analyzes (HPLC analysis of isoflavonoids andother phenolic agents from foods and human fluids) in food and the people's fluid; Proceed.Soc.Exp.Biol.Med; 217 (3), the method for describing among the 274-280 is measured isoflavones concentration.
Test two kinds of samples.First kind of (contrast) sample taken from the as above prepared unfermentable fermentation medium of step C2.Second kind of sample is equal (solid) weight, but takes from tunning.The isoflavones measurement result of these samples is shown in following table 3.
Table 3. fermentation and the concentration of isoflavones in the fermentation soybean not
Figure C0280480800211
The amount that table 3 has shown the total isoflavones in the tunning decreases than fermentation materials not, but beyond thought is that the amount of genistein and daizeol increases to some extent.The isoflavones that except that inhibin, also contains significant quantity in the tunning.Inhibin content in the tunning is that 2800mg/kg, protein content are 27.8wt%, and it contains 900mg/kg daizeol and 494mg/kg genistein, is suitable as food composition.

Claims (8)

1. the food article that contains inhibin, soybean protein and genistein and genistin, wherein with respect to the gross weight of food article, the amount of inhibin is 5-500mg/kg, the amount of soybean protein is 10-500g/kg, and the amount of genistein is the 10-99wt% of genistein and genistin total amount.
2. the food article of claim 1, wherein, the amount of genistein is the 20-80wt% of genistein and genistin total amount.
3. claim 1 or 2 food article, wherein this food article contains the fermented soybean composition, and the fermented soybean composition is for from the tunnings of one or more following filamentous fungis: monascus, aspergillus, Penicillium, ash pick up the ears Pseudomonas, pythium, the latent mould genus of shell, paecilomyces, Eupenicillium and the mould genus of bundle spore.
4. the food article of claim 3 is characterized in that, the fermented soybean composition is the tunning of monascus.
5. the food article of claim 1, wherein, food article is coating, meat products, baked goods, beverage or strip food.
6. the food article of claim 5, wherein, food article is strip food, beverage or meat products.
7. the food article of claim 6, wherein, food article is the meat products that comprises following material: minced meat 60-80wt%, mycoprotein 15-25wt%, 2-10wt% contain the soybean protein of inhibin, the 0.1-1wt% casein sodium, the 0.1-1wt% TGase, nitrite 0.5-5wt%, glucose 0.1-1wt%, Mycosphaerella culture mix 0.001-0.010wt%.
8. the food article of claim 1, wherein, food article is that the meat products that comprises following material: 10-40wt% rubs pork, 5-20wt% rubs beef, and 5-25wt% contains the fermentation soybean albumen of inhibin, 0-3wt% salt, the 0-2wt% nitrite, 0-3wt% phosphate, 20-50wt% water.
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